Still my KETO life is going on with joy 🙂
This time, we made a small nibble using KETO method.
The dumplings are made of mashed Edamame, Hijiki (young seaweed), egg, kelp Dashi and coconut flour that contains less carbohydrate than normal wheat flour.
Grill the eel and deep-fry the dumplings.
The sauce is made of beet roots and natural Greek yogurt, which is great to consume good natural fermentations!
Each element was seasoned decently, so we were never be bored even they were such a teeny tiny nibbles!
Of course, the kids ate pile of Japanese rice as well ;-D
Have a good day!
Naoko
